Physicochemical properties of starches during potato growth

Carbohydrate Polymers

Volumn 51, Issue 2, 2003, Pages 213-221

  Liu, Q ^a   Weber, E ^a   Currie, V ^b   Yada, R ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Gelatinization; Immature potatoes; Rapid viscosity analysis; Retrogradation; Starch; Swelling; Thermal behavior; X ray diffraction

Indexed keywords

CHEMICAL MODIFICATION; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; GRAIN SIZE AND SHAPE; SWELLING; THERMAL EFFECTS; VISCOSITY; X RAY DIFFRACTION ANALYSIS;

PHYSIOCHEMICAL PROPERTIES;

STARCH;

SOLANUM TUBEROSUM;

EID: 0037289903     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(02)00138-8     Document Type: Article

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